Description
These Meat and Rice Stuffed Cabbage Rolls with Chicken are a hearty and healthy Eastern European-inspired main course. Tender cabbage leaves are filled with a flavorful mixture of ground chicken, rice, and aromatic spices, then simmered in a rich tomato sauce. Perfect for a comforting family meal that’s both gluten-free and packed with protein.
Ingredients
Scale
For the Cabbage Rolls Filling
- 1 large green cabbage
- 1 pound ground chicken
- 1 cup cooked white rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the Tomato Sauce
- 1 (15-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 tablespoon olive oil
- ½ cup chicken broth
For Garnish
- Fresh parsley
Instructions
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Carefully remove 12 large cabbage leaves from the head, trim the thick stem at the base of each leaf to make rolling easier. Blanch the leaves in the boiling water for 2 to 3 minutes until softened. Drain and set aside to cool.
- Make the Filling: In a large bowl, combine the ground chicken, cooked rice, finely diced onion, minced garlic, egg, dried oregano, paprika, salt, and ground black pepper. Mix thoroughly to combine all ingredients evenly.
- Stuff the Cabbage Leaves: Place about ¼ cup of the chicken and rice filling in the center of each cabbage leaf. Fold the sides over the filling and roll tightly to form neat rolls.
- Prepare the Tomato Sauce: In a large skillet or Dutch oven, heat olive oil over medium heat. Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, and chicken broth. Allow the sauce to simmer for 5 minutes, stirring occasionally to blend the flavors.
- Cook the Cabbage Rolls: Nestle the stuffed cabbage rolls seam-side down into the tomato sauce. Cover the pot and reduce heat to low. Simmer gently for 45 to 50 minutes, until the chicken is fully cooked and the cabbage rolls are tender.
- Serve: Carefully spoon sauce over the cabbage rolls on each plate and garnish with fresh parsley before serving.
Notes
- The filling can be prepared a day in advance and refrigerated to save time.
- For extra depth of flavor, add a dash of Worcestershire sauce or red pepper flakes to the tomato sauce during cooking.
- Make sure to trim the cabbage leaf stems well to avoid tough bites.
Nutrition
- Serving Size: 2 cabbage rolls with sauce
- Calories: 290
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg
